Turmeric: Golden spice to value-added treasure
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Authors
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Alfiya P V
ICAR-Indian Institute of Spices Research Kozhikode, Kerala 673 012
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Jayashree E
ICAR-Indian Institute of Spices Research Kozhikode, Kerala 673 012
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Anees K
ICAR-Indian Institute of Spices Research Kozhikode, Kerala 673 012
Abstract
Turmeric (Curcuma longa), renowned as the 'golden spice', is gaining global recognition for its culinary, medicinal, and industrial value. Rich in bioactive compounds like curcumin, turmeric exhibits antioxidant, anti-inflammatory, and antimicrobial properties. This paper explores the growing potential of valueaddition in turmeric, from primary processing to tertiary products such as essential
oils, oleoresins, and nutraceuticals. Innovations like freeze-drying and product diversification (e.g., golden milk, turmeric flakes, and cosmetics) enhance shelf life and market appeal.
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